Spinach Pasta with Roasted Broccoli & Bell Pepper
This healthy vegetarian spinach pasta features roasted vegetables tossed with light balsamic sauce! Recipe is easily vegan and gluten free.
Updated by Kathryne Taylor on September 12, 2024
Would you look at that? I made Christmas-colored pasta, completely on accident. I’m on a perpetual roasted broccoli and red bell pepper kick, you see, and got a hankering for some hearty pasta.
Here, freshly roasted broccoli and bell pepper collide with lots of delicious sautéed spinach, my favorite whole wheat linguine and some balsamic vinegar. Toss all that together with some magical reserved pasta water for a light, silky sauce, and we end up with high-contrast Christmas pasta. I love it.
This spinach pasta recipe is highly adaptable. Feel free to change up the roasted vegetables—just use whatever you have around, cut to similar sizes and roasted until tender. Or, skip the roasted vegetables for a very simple but very flavorful and hearty spinach pasta.
The recipe is easily made vegan and/or gluten free, and the leftovers are great, whether served chilled, at room temperature or warmed again.
Please let me know how this recipe turns out for you in the comments. I’m always so eager for your feedback, and hope you love my recipes!
Spinach Pasta with Roasted Broccoli & Bell Pepper
This healthy vegetarian pasta features loads of spinach and roasted vegetables tossed with light balsamic sauce! Feel free to change up the vegetables or skip them completely for a simple, hearty spinach pasta recipe. Recipe is easily vegan and gluten free (see notes). Serve with a green side salad for a complete meal. Recipe yields 4 large or 6 more modest portions.
Ingredients
Roasted vegetables
- 1 large bunch of broccoli (about 1 ½ pounds), florets removed and sliced into bite-sized pieces
- 1 red bell pepper, sliced into 1-inch squares
- 1 tablespoon olive oil
- Salt
Spinach pasta
- 8 ounces linguine or spaghetti (whole wheat if desired)
- 2 tablespoons olive oil
- 1 shallot bulb, sliced very thin (about ½ cup, sliced)
- ¼ teaspoon salt
- ¼ teaspoon red pepper flakes
- 2 cloves garlic, pressed or minced
- 12 ounces baby spinach
- 2 tablespoons balsamic vinegar
- 1 tablespoon lemon juice
- 1 tablespoon butter or olive oil
- Optional: 1 ounce finely grated Parmesan cheese* (about ¾ cup, grated), plus extra for garnishing
- Freshly ground black pepper, to taste
Instructions
- To prepare the roasted vegetables (optional, skip for a more simple spinach pasta): Preheat oven to 400 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper for easy cleanup. Transfer the sliced broccoli florets and bell pepper to the prepared baking sheet, drizzle with 1 tablespoon olive oil and toss until the vegetables are lightly coated in oil (add a little more olive oil if necessary). Sprinkle with salt, arrange the vegetables in an even layer and bake until the broccoli is tender and caramelized on the edges, tossing halfway, about 25 minutes.
- Once the vegetables are in the oven, bring a large pot of salted water to boil. Cook the pasta just until al dente, according to package directions. Before draining, carefully reserve about 1 cup of the pasta water. Drain and return the pasta to the pot.
- To prepare the balsamic spinach, in a large Dutch oven (my 5.5-quart Le Creuset is perfect here) or large sauté pan over medium heat, warm 2 tablespoons olive oil until shimmering. Add the sliced shallot, ¼ teaspoon salt and ¼ teaspoon red pepper flakes. Cook, stirring frequently, until the shallot is translucent, about 3 to 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 20 seconds. While stirring constantly, add several big handfuls of spinach at a time until they have wilted, then repeat until all of the spinach is in the pot. Once the spinach has reduced a bit but is still bright green in parts (this happens quickly!), pour in the balsamic vinegar and remove the pot from heat.
- In your Dutch oven or in a large serving bowl, combine the roasted vegetables and cooked pasta with the spinach mixture. Add 1 tablespoon lemon juice, 1 tablespoon butter or olive oil and optional Parmesan. Drizzle in about ⅓ cup reserved pasta cooking water and gently toss to coat. Season to taste with additional salt (mine needed about ½ teaspoon more) and freshly ground black pepper. Divide into bowls and serve immediately, with extra grated Parmesan on top for bonus presentation points.
Notes
Change it up: Skip the roasted veggies for a simple weeknight pasta that’s full of greens, or change up the vegetables used.
Make it vegan/dairy free: Use olive oil instead of butter and omit the Parmesan. This pasta is great without the Parmesan, but you could add a light sprinkle of nutritional yeast for some cheesy flavor, if you’d like. Another option for extra savory flavor would be to add about ⅓ cup freshly toasted pine nuts or sliced almonds.
*A note on Parmesan: I always get a few comments on recipes that include Parmesan (“It’s not vegetarian!”) but Whole Foods actually makes a great animal rennet-free Parmesan. There’s plenty of flavor in here without the Parmesan, if you’d rather leave it out.
Make it gluten free: Choose a good gluten-free pasta (DeLallo makes one!).
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Did not like the taste of balsamic vinegar. I will try it again and use a mango pepper jelly for flavor.
Let me know how that works out, Pam! I know vinegar isn’t everyone’s cup of tea.
This pasta is very light and flavorful right out of the pot, but ends up pretty dry even after about an hour! Any suggestions on how to keep moisture?
Hey Ann, does warming the pasta help? You could also add a little more olive oil to loosen it up.
AMAZING! So simple but SO good!
Hi Kate ,
First time visitor here. But I already fell in love with what you have here!
Thank you for sharing this easy recipe. It is so delicious. I love paste recipe. This will definitely be on my to-try list in the near future. Thanks for sharing it with us
Jennifer
You’re welcome, Jennifer! Let me know how it goes.
Oh my goodness … this was SO delicious!!!! When will Amazon send our cookbook? We can’t wait!!
It should arrive promptly on May 16!!
SO delicious! Made this last night and couldn’t believe how incredible it was….all of the flavors came through and all were in perfect balance, exactly per your measurements. We are so looking forward to your cookbook and hope it arrives before we leave for a week away so we can enjoy a cooking vacation!!
If you’re in the US, it should arrive promptly on the 16th! I’m so glad you enjoyed the pasta, too. Thanks so much, Cathy.
Delicious! Whole family loved it, even our toddler!
Great!
I made this tonight without the roasted veggies and it was delicious! Thank you for a great weeknight recipe that helped me use up the farmer’s market spinach that was languishing in my fridge!
Oh no! You can’t let that spinach go to waste. I’m glad you found a good use for it!
I Tried it and its super delicious!!!! My family loved it. Thanks for sharing. Its healthy and tasty.
Perfect!
Made this last night, it was a brilliant summer veg pasta. I actually roasted the broccoli and red bell pepper on a grill pan on the BBQ, which gave it an additional summery flavor.
Yum! Thanks, Jeff.
Excellent recipe! I added zucchini to mine, we had no leftovers!! Thanks for the great recipe.
Hooray! Thanks, Terry.
I must say, the pictures are gorgeous! Made it for a family gathering, everyone loved it! I love the use of roasted veggies, it’s tasty and healthy at the same time. However, I’ve used both red and green bell peppers and whole wheat linguini from Rossi Pasta. The flavors were perfect. Definitely a keeper!
Well, thank you James! I’m glad it’s a hit for you. I appreciate the review.
Great recipe. Simple and delicious! My carnivorous son also liked it. Thank you!
You’re very welcome Jonna!
Very good write-up. I certainly love this website. Thanks!
Thank you, Alex!
I didn’t think the reserved pasta water made much of a difference until I forgot to add it one night. Um, yeah! It really is magical!!! :)
This is one of my go-to recipes now when I want something quick, delicious, and filling.
Hi, Becky! You’re right- it really is magical. I’m so glad to hear it’s a go-to recipe for you!
Star rating of 10 again. Made this tonight. It was fantastic.
Keep up the great recipes.
Karen from Winnipeg, Manitoba, Canada
I plan to! :) Thank you, Karen.
Love this recipe because my pasta-hating hubby will eat it! This is a regular in our rotation because I love love love pasta and he doesn’t. Another super easy recipe too btw. I’ve also made this for friends and it always is a hit!
I didn’t know there was such a thing! ;) But, I’m glad to hear he likes it.
Do you think this could work with curly kale (chopped finely) instead of spinach? We have so much in our garden right now. Not sure if the flavor would be mellow enough, though. Thanks as always for your amazing recipes!
Sure! Let me know what you think, Amanda.
Made this for my vegan father-in-law tonight. So yummy & not difficult to make! Thanks!
You’re welcome, Gina!
Is there any substitute for shallots? I’m not sure if I can find them here.
You can use some onion, but it will be a little more potent. Let me know what you think!
Just made this last night and my family and I loved it. Since I did not have all the ingredients I used what I had and it still came out good. I used a vidalia onion, a yellow pepper, squash, asparagus and the broccoli. It is definitely a recipe I am making again and can’t wait to switch up the veggies. Thank You!
I’m glad it came out for you and your family loved it, Allyson! Thanks so much for taking the time to comment and review.
Yet another hit from cookie and Kate! Keep these vegan recipes coming! Everything of yours I’ve cooked has been loved by everyone! The flavours are amazing.
With this one I made two alterations. I used chickpea pasta rather than spaghetti for extra protein, and seasame oil instead of olive oil
Thank you, Josh!
First time visitor here. But I already fell in love with what you have here!
Thank you for sharing this easy recipe. It is so delicious.
Welcome! I’m glad you for sharing.
What an easy, yummy recipe to whip up on a weeknight! Love how healthy this meal is! You always have the best recipes! I never feel guilty about eating seconds, because I know I am eating something that is clean and healthy.
Thank you, Lea!
I made this with fresh pasta and WOW. My wife is the only vegetarian in the fam, but my kids really loved this recipe. Light, fresh, healthy and super yummy. Really easy to make too. Will definitely be a go to recipe. If you’re a man cooking for a woman, this recipe will make you look like a seasoned pro with preparation and flavor.
Thanks for sharing, Joe!
Delicious, my family is gonna love this dish.
Hey! I tried it out and it was delicious! Everybody loved it. I did change something though, in the end, I also added a bit of soya milk for more texture.
Thank you for sharing, Ellie!
Just made this tonight and it is for sure going to be part of our rotation. I love how many veggies I can pack into this dish. The balsamic spinach with the roasted red bell pepper flavors was perfect.
We use Barilla Protein Pasta because it’s my partners favorite and we are STUFFED! Thank you so much for the recipe.
Love to hear that, Kat! Thank you for sharing.
One of the best pasta dishes ever…the flavours are perfectly balanced. Has become a regular in our household. Thank you!
You’re welcome, Kay!
I made this today and it is fantastic. Put tons of broccoli and red bell peppers. Used sliced red onion as i did not have shallots. Thanks for the terrific recipe!
You’re welcome!
I think I make this pasta about once a fortnight, my family absolutely loves it. I swap the balsamic for apple cider vinegar though, because of my allergies, but it’s still delicious. My kids keep asking me for “that really tasty broccoli pasta” and it’s so easy to make, works even with frozen spinach and/or frozen broccoli.
Do you think vegan becel would work instead of butter or olive oil?
You could try it.
Does this recipe store well as leftovers?
It works as left overs too, Bricet.
Made this last night and wow! Since I went Vegan, I truly believe I would have starved to death without your cookbooks and recipes. They are all so flexible to fit into any diets (like my son’s meat and low carb way of eating) Thank you so much for sharing your culinary skills
:)
Keep Cookin for our sake….
Sue
Quick, easy and really tasty!
OMG. This was beyond yummy. SO good. And the beauty of it is how simple it is. I actually had seconds which I never do.
I roasted some extra broccoli the next day and through it in the leftovers along with an extra tablespoon of balsamic vinegar. Truly great. I’ll be making this again soon.
Wonderful, Winnie!
This was a massive hit in my house! I replaced the spinach with kale an, as I only had a green bell pepper, I also added some chopped sun dried tomatoes in oil to the final dish to replicate the sweetness of the red pepper. Roasted broccoli is one of my all time favourite veggies! I am working my way through your recipes and, having given up meat 15 years ago, your website has become my absolute “go to” for flavour packed inspirational recipes. Your book is next on my list!
Hooray! Thanks for sharing, Jill.
I don’t like pasta but made this one for my family. I decided to try it, wow, it was so delicious.
This pasta is delicious and so favorable. Will be making it again and again. Thank you so much for sharing :)
You’re welcome, Michaela!
Lovely recipe, loads of flavour
I made this and found it to be very bland. I had to add 3-4 tablespoons each of garlic powder, onion powder, italian seasoning, and ended up doubling or tripling the amount of salt, pepper, and balsamic vinegar. And that was after I’d already jazzed it up with some mushrooms, red peppers, and cherry tomatoes.
So good!!! Made this with a bit of onion instead of shallot and no roasted veg, and it turned out perfectly. Thanks for such a delicious and simple recipe :)
Enchiladas yesterday, pasta today. You never miss, Cookie. And Kate you bring it daily! Thank you for all the recipes.
I made this for dinner the other night. I happened to have most of the ingredients. I substituted carrots in place of bell peppers and used penne in place of spaghetti. Very delicious and nutrient packed!
Thanks Allison! Glad to hear it!!
I tried this recipe for dinner tonight and it was really good! I added baby Bella mushrooms. I’ll definitely be making this again!
Sounds delicious, Ashlynne! Thank you for your review.
I made this today for a quick weekend pasta meal – it was great! I couldn’t find my red pepper flakes so used chipotle pepper and it was quite yummy. Thank you very much for this easy to follow recipe with great flavor and seasonings.
I think its important to make sure you dont use more than 8oz of pasta – I didnt pay attention and used about double that. I found the pasta dish to be dry only because I didnt porportion the other ingrediants. The flavor of the roasted veggies and the spinach were delicious! Will try this again with a closer detail to amount of pasta. Thanks for such great ideas and recipes!
This is my husband’s favorite recipe and he doesn’t even like veggies! Winning! This is also super forgiving – I’ve used frozen spinach, Frozen broccoli roasted (who knew!),loosely measured ingredients, and even switched to sautéing the red pepper – still a winner. Thanks Kate.
We added cherry tomatoes cut in half right before the spinach. We thought we might add mushrooms next time. But the recipe as it is was very good. My young adult son and I enjoyed it very much!
Thank you for your feedback, Barbara!
Super flavorful!! This was delicious and definitely will become a regular on the menu. Very easy and versatile- added olives and roasted some tomatoes, otherwise kept everything the same and it was soo good!